November 26, 2006

Pecan "Stuffing"


1 ½ cups chopped onions
1 ½ cups chopped celery
½ cup parsley
¼ cup pecans, chopped
about 25 slices bread, torn
2 eggs, beaten
1 tablespoon butter
2 tablespoons poultry seasoning
1 teaspoon sage
1 teaspoon celery seed
½ cup chicken or turkey stock


In a large pan, sauté celery and onions in the butter until translucent. Do not brown. Add to bread cubes in bowl and add sage, celery seed, poultry season, parsley and pecans. Combine with egg and broth and form medium sized balls. Place balls in the bottom of the roasting pan underneath the chicken/turkey and on the rack for about the last ½ hour of baking and cook until cooked through.

Spring this recipe!

My thoughts:
This year we went to my mom’s house for Thanksgiving, that’s nice, but we missed the opportunity to make our own food. So we bought a turkey and spent the day recreating Thanksgiving. I made this stuffing that is similar to what my mom traditionally makes. In my family, we don’t stuff the turkey or bake dressing in a dish. We made little balls of stuffing and arrange them around the turkey towards the end of the cooking time. You get the flavor of the bird without the risks of stuffing or the tendency towards dryness of dressing. Plus they are already in individual serving sizes, so it makes serving a breeze.